If you are craving a dish that perfectly balances the warmth of aromatic spices with the vibrant punch of onions, then this Chicken Do Pyaza Recipe is absolutely for you. This classic Indian preparation is celebrated for its generous use of onions added twice during cooking, which brings a wonderful texture and a sweet-savory depth unlike any other curry. The tender chicken soaked in a rich, flavorful gravy makes it a perfect meal for both casual family dinners and special occasions.
Ingredients You’ll Need
The beauty of this Chicken Do Pyaza Recipe lies in its simple yet essential ingredients. Each component plays a vital role in layering flavors, offering the right balance between spices, creaminess, and the freshness of herbs and vegetables.
- 500 grams chicken (bone-in or boneless): Choose your preference; bone-in offers juicier meat while boneless cooks faster.
- 4 large onions (2 chopped, 2 sliced): Onions form the soul of the dish, added at two stages for that signature texture and taste.
- 2 medium tomatoes, pureed: Tomatoes add tanginess and a luscious body to the gravy.
- 1/4 cup yogurt: This tenderizes the chicken and adds creaminess to the curry.
- 1 tablespoon garlic paste: Brings robust flavor and depth.
- 1 tablespoon ginger paste: Adds a zingy freshness that balances the richness.
- 2 green chilies, slit: Offers a subtle heat and color.
- 1 teaspoon red chili powder: Sets the spicy tone with a vibrant red color.
- 1/2 teaspoon turmeric powder: Gives an earthy aroma and golden hue.
- 1 teaspoon coriander powder: Enhances the curry with its mild, citrusy flavor.
- 1 teaspoon cumin seeds: Provide a nutty, warm aroma at the start of cooking.
- 1/2 teaspoon garam masala: Added at the end for a burst of complex spice.
- 1 bay leaf: Lends a subtle herbal note.
- 3 tablespoons oil or ghee: The cooking fat that carries flavors and adds richness.
- Salt to taste: Balances and enhances all the flavors.
- Fresh coriander leaves for garnish: Adds freshness and a pop of green.
How to Make Chicken Do Pyaza Recipe
Step 1: Sizzle the Aromatics
Begin by heating oil or ghee in a skillet over medium heat. Toss in cumin seeds and bay leaf, and let them sizzle gently. This step releases their essential oils, infusing the oil with a warm, inviting fragrance that forms the base of your curry.
Step 2: Golden Onions and Spice Base
Add the chopped onions and sauté until they turn a rich golden brown. This caramelization adds sweetness and depth. Next, stir in the garlic and ginger paste, cooking just until their raw smell disappears, which ensures a smooth, balanced flavor.
Step 3: Tomato and Spice Medley
Pour in the pureed tomatoes along with red chili powder, turmeric, coriander powder, and salt. Cook this mixture until the oil begins to separate from the masala. This signals that the spices are well roasted, creating a thick, aromatic base for the chicken.
Step 4: Marinate the Chicken
While the masala cooks, marinate your chicken pieces with yogurt and a pinch of salt for 20 to 30 minutes. Yogurt tenderizes the meat wonderfully and subtly mellows the spices for a balanced bite.
Step 5: Cook the Chicken in Masala
Add the marinated chicken to your pan and stir well to coat each piece with the flavorful masala. Cover the pan and cook for 15 to 20 minutes, allowing the chicken to absorb all those spicy, tangy notes deeply.
Step 6: Add the Signature Second Layer of Onions
Now for the star technique of Chicken Do Pyaza Recipe — add the sliced onions and slit green chilies. Cook uncovered for another 10 to 12 minutes. This step softens the onions without losing their slight bite, enhancing texture and layering fresh flavor on top.
Step 7: Final Flavors and Garnish
Sprinkle garam masala to bring aromatic warmth, taste and adjust the seasoning with salt if needed. Finally, garnish generously with fresh coriander leaves to add brightness and that irresistible fresh look.
Step 8: Serve Hot and Enjoy
Serve the Chicken Do Pyaza Recipe fresh and hot alongside warm naan, fluffy basmati rice, or your favorite roti. The vibrant gravy and tender chicken pieces make every bite a true delight.
How to Serve Chicken Do Pyaza Recipe
Garnishes
Freshly chopped coriander leaves are classic, but a squeeze of lemon or a sprinkle of finely sliced green chilies can add an exciting fresh zing to each serving.
Side Dishes
Pair this curry with fragrant basmati rice or buttery naan to soak up every bit of the thick, flavorful gravy. A side of cooling cucumber raita also beautifully balances the spices for a complete meal.
Creative Ways to Present
Serve Chicken Do Pyaza Recipe in a traditional copper bowl for an authentic touch or present it on a wooden platter with accompaniments arranged artfully. Adding crisp papad or a salad of sliced onions and tomatoes on the side elevates the experience visually and texturally.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Do Pyaza Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick meals during the week without sacrificing flavor.
Freezing
This curry freezes very well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of water if the gravy has thickened too much. Microwave reheating works too, just cover loosely and heat in intervals.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken cooks faster and is easier to eat, but bone-in pieces offer more flavor and juiciness. Choose according to your preference and cooking time.
What makes Chicken Do Pyaza different from other chicken curries?
The distinctive feature is the generous use of onions added twice at different textures – chopped and sliced – which creates layers of flavor and a unique texture that sets it apart.
Is it necessary to marinate the chicken beforehand?
Marinating the chicken in yogurt tenderizes the meat and balances the spices, offering a richer and more flavorful result. While you can skip it, the marination step is highly recommended.
Can I adjust the spice level?
Definitely! You can reduce or increase the amount of green chilies and red chili powder according to your heat tolerance. This recipe is quite flexible and welcomes customization.
What can I substitute for yogurt if I don’t have any?
If you don’t have yogurt on hand, you can use sour cream or buttermilk as a substitute, or even a little cream mixed with lemon juice. Each option will add a slight variation in flavor but will still tenderize the chicken well.
Final Thoughts
This Chicken Do Pyaza Recipe is a treasure for anyone who loves home-cooked Indian food that feels both traditional and comforting. Its beautiful balance of spices with the double onions creates a melody of flavors you’ll want to come back to time and again. Don’t wait to try it—your next meal will be all the more special with this recipe on your table!
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Chicken Do Pyaza Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Do Pyaza is a flavorful North Indian curry characterized by the use of double the quantity of onions, giving it a rich, sweet, and tangy taste. This dish features tender chicken cooked in a spiced tomato and yogurt-based gravy with layers of sautéed and fresh onions, complemented by aromatic spices. Perfect to enjoy with naan, rice, or roti, it offers a delightful blend of textures and flavors.
Ingredients
Chicken and Marinade
- 500 grams chicken (bone-in or boneless)
- 1/4 cup yogurt
- Salt to taste (for marination)
Spices and Base
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies, slit
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1 bay leaf
- Salt to taste (for cooking)
Vegetables
- 4 large onions (2 chopped, 2 sliced)
- 2 medium tomatoes, pureed
Other
- 3 tablespoons oil or ghee
- Fresh coriander leaves for garnish
Instructions
- Heat spices and aromatics: Place a skillet on medium heat. Add oil or ghee, cumin seeds, and bay leaf. Let them sizzle for a minute until fragrant to release their flavors.
- Sauté onions and pastes: Add the chopped onions and cook until they turn golden brown. Then stir in the garlic and ginger paste, cooking until the raw smell disappears, which builds the curry’s flavor base.
- Add tomatoes and spices: Mix in the pureed tomatoes along with red chili powder, turmeric powder, coriander powder, and salt. Cook this mixture until the oil starts to separate from the masala, indicating it’s well cooked.
- Marinate chicken: In a separate bowl, marinate the chicken pieces with yogurt and a pinch of salt for 20 to 30 minutes to tenderize and infuse flavor.
- Cook chicken: Add the marinated chicken to the skillet, stirring well to coat it with the masala. Cover the pan and cook on medium-low heat for 15 to 20 minutes until the chicken is tender and cooked through.
- Incorporate sliced onions and green chilies: Add the sliced onions and slit green chilies to the pan. Cook uncovered for an additional 10 to 12 minutes until the onions soften, imparting the signature double onion flavor.
- Finish with garam masala and garnish: Sprinkle garam masala on top, adjust the seasoning with salt if needed, and garnish with freshly chopped coriander leaves for a fresh finish.
- Serve: Serve the Chicken Do Pyaza hot alongside naan, steamed rice, or roti for a complete meal.
Notes
- Using bone-in chicken enhances flavor and juiciness but boneless can be used for quicker cooking.
- Adjust the number of green chilies and red chili powder to control the spice level.
- For a richer taste, ghee can be used instead of oil.
- Ensure the oil separates from the tomato-spice mixture for a well-cooked masala base.
- Marinating the chicken in yogurt not only tenderizes but adds slight tanginess to balance the spices.
- Add fresh coriander garnish just before serving for best flavor.
